Cake Magic!: Mix & Match Your Way to 100 Amazing by Caroline Wright

By Caroline Wright

Choose a batter, taste with syrup, upload a frosting—it’s magic!

wish anything decadent and fudgy? Darkest Chocolate Cake + Caramel Syrup + Malted Milk Chocolate Frosting + beaten sweet bars = sweet Bar Cake. Or how a few nutty cake just like the Elvis: Peanut Butter Cake + Bacon Syrup + Nutella Frosting, crowned with candied bacon. healthy for the king, indeed!

This cutting edge and remarkably effortless strategy to bake luscious, flavorful truffles is a formulation for cake bliss. Cake Magic! is a full-color visible cookbook—photos within the entrance, recipes within the back—and step one in each baker’s cake event. It comprises priceless baking assistance, vegan and gluten-free adaptations, plus how one can tweak the recipes to make sheet tarts, Bundt tarts, and cupcakes, too.


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Grasshopper Cake Grasshopper Cake Darkest Chocolate Cake + Fresh Mint Syrup + Bittersweet Chocolate Frosting Sprinkle chopped chocolate mint cookies, such as Thin Mints, between layers and on top. Garnish with fresh mint leaves. Drunken Tuxedo Cake Drunken Tuxedo Cake Darkest Chocolate Cake + Bourbon Syrup + Cream Cheese Frosting Top with shaved chocolate. Salted Caramel Chocolate Cake Salted Caramel Chocolate Cake Darkest Chocolate Cake + Vanilla Syrup + Salted Caramel Frosting Sprinkle with flaked sea salt.

The flavor possibilities are nearly endless, and what’s more, the syrups can be made ahead to save time. Each of the recipes yields enough syrup to bathe any cake in the book, whether it’s prepared as a layer cake, sheet cake, Bundt cake, or cupcakes. The process is simple: After removing the hot cake layers from the oven, pierce them, still in their pans, at one-inch intervals with a skewer or a paring knife. This creates channels for the syrup to seep into the cakes. Then, pour or generously brush the syrup over the surface of the hot layers, dividing it between them as evenly as you can.

This can be achieved in two ways: on the stovetop or in the microwave. Regardless of your preference, the steps are the same: Heat the chocolate, stir it often, and remove it from the heat just before all of the chocolate is melted. The stovetop method takes about five minutes, depending on the speed of your simmer and the amount of chocolate. Place the chocolate in a heatproof bowl and set it over a pan with a couple of inches of gently simmering water. Stir the chocolate often until it is almost completely melted.

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